CHICKEN HARDINERA & BUTTERED VEGGIES

Ingredients:

1 (600 g)	pack	COOK EXPRESS CHICKEN HARDINERA
3	tbsp	cooking oil
1/2	cup	ketchup

Buttered Veggies

1/4	cup	MAGNOLIA GOLD BUTTER UNSALTED
1 (160 g)	pc	carrot, cubed
1 (240 g)	pc	sayote, cubed
1/3	cup	corn kernels
1/2	tsp	iodized fine salt
1/4	tsp	pepper

Procedure:

In a pan, melt butter and sauté carrot, sayote and corn. Cook for 3 to 5 minutes or until vegetables are tender. Set aside.
Slice chicken hardinera into 1/2-inch slices and pan-fry until lightly browned all over. Transfer to a platter and serve with buttered vegetables and catsup.

Makes 8 servings.

Yield: 16 pc hardinera & 2 cups veggies/2 slices hardinera & 1/2 cup veggies preserving)

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